In the plan to eat a more healthy diet and reduce our fat intake, it's hard to justify making mom's spinach gnocchi. The spinach is a great source of vitamins but combined with parmesan, ricotta and butter, it's health benefits are a bit fuzzy. When it comes to hand-me-down recipes, we tend to toss diets out the window. I like to imagine this is a recipe my mom created after one of her trips to Italy. She would return with stories about the most wonderful restaurants and cafes.
A couple of pluses for the recipe are that it doesn't make a bunch and you can play a little with the ingrdients. So there will definitely be no leftovers and low-fat ricotta and half the butter works just fine. You do have to appreciate any recipe that gets a self-proclaimed spinach hater to ask for more.
If you read my post for spinach stuffed chicken breasts, you may recall my first encounter with missing instructions. Well, the list of ingredients for spinach gnocchi seemed to lack one key item - flour! It just didn't seem right, especially when the recipe instruction said add "next five ingredients" and there were only four. Anyone who has tried to cook from handwritten recipe cards knows sometimes you have to use your sleuthing skills to fill in the blanks.
Spinach gnocchi, 2-3 servings
1/3 cup finely chopped onion
2 Tablespoons butter (I reduced to 1 Tblsp.)
1 10-oz. package frozen spinach, thawed and drained well
1 beaten egg yolk
1/2 cup ricotta cheese (low-fat or part-skin works fine)
1/2 cup grated parmesan
1/4 teaspoon salt
Dash fresh ground pepper
2 Tablespoons all-purpose flour
2 Tablespoon butter, melted
Additional grated parmesan
Preheat oven to 425 degrees. Melt 2 tablespoons butter and saute onion until tender. Add spinach and cook for 3 minutes, combining thoroughly.
Transfer to a mixing bowl to cool slightly before adding egg yolk and next five ingredients.
Shape small egg shapes of the mixture, using approximately 1 Tblsp. per shape. Place in a baking dish and drizzle with melted butter. Bake for 15 to 20 mins. Remove from oven and sprinkle on a little grated parmesan.
See step-by-step photos in this video: